By Kate Hopkins
Kate Hopkins knew there needed to be extra to whiskey than utilizing it as a mixer. She had an unquenchable thirst to benefit extra approximately "the drink" and set out on an formidable itinerary studying its background. Combining accomplished learn with casual narrative, Hopkins entertains and educates the readers on whiskey's position within the historical past of the realm. She visited historians and pub vendors, went to distilleries owned via enterprises who promote hundreds of thousands of gallons in line with day, and artisans who promote hundreds of thousands of gallons in line with 12 months, and interviewed the aficionados and the typical drinkers, simply because the most effective elements of whiskey isn't just its style, however the tales in regards to the drink which are advised round the bar. As an further bonus, she discusses the superb paintings of distilling, the right kind how one can drink whiskey, and gives tasting notes on diversified manufacturers, all within the wish of studying the simplest shot of the liquor.
Read Online or Download 99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition) PDF
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Extra resources for 99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition)
Add cumin and paprika; fry 1 minute. Incorporate meat; cook for 5 minutes. 11⁄2 packages empanada wrappers 12 green olives 3 hard-boiled eggs, cut into quarters 1 whole egg, beaten • Add potatoes and stock; cook until tender; add raisins. Add salt and crushed red pepper; mix well. Remove from heat; cool. • Place 2 heaping tablespoons of filling in center of dough. Add 1 olive and 1⁄4 hard-boiled egg. Wet half of dough circle and fold over, pressing to release any air. • Fold edges to seal. Brush with egg wash and bake at 350°F for 12 minutes until golden.
Try braising lamb, beef, chicken, tougher cuts of pork, vegetables, and beans. Simmer and Cover A Dutch oven is indispensable to any cook. It is a cast-iron pot with a tight-fitting lid and is most commonly used to cook stew meats and casseroles for long periods of time. You can use it to brown or caramelize on the stove top and then braise slowly in the oven. When selecting a Dutch oven, be sure that the lid fits tightly to avoid steam escaping and that it has a smooth finish inside. Braising Time Equipment & Techniques • Tightly cover the pot with a lid to hold in the steam.
Mix the Ingredients • Place balls on a tray and refrigerate for 1 hour. • Fold the ingredients with a spatula until completely mixed and uniform. indd 39 3/31/10 11:55 AM Savory banana chips Try these tropical chips instead of potato chips Plantains are cooking bananas used throughout tropical South America in Peru, Brazil, Ecuador, Colombia, and Venezuela. Larger in appearance than those generally eaten raw, with a thicker skin and firm texture, these bananas are used as a vegetable and form a starch.